Wednesday, September 21, 2011

Mu Shu Pork

I fell in love with this recipe the minute I turned to the page in the new Weight Watchers Cookbook Eat and Enjoy.  It quickly took it's place on this weeks menu planner and I think we have all been looking forward to trying it.

Fork free dining is always a hit at our house with rice paper rolls, tacos, fajitas etc frequently on the menu - the dinner table is always relaxed and we seem to chat more (I have no idea why) except for tonight - everyone was too busy eating. 

This dish from northern China combines pieces of delicately flavoured pork and the pungent yet sweet flavour of hoisin sauce in everyone's favourite Peking Duck pancakes.  I changed the suggested vegetables as I knew my kids wouldn't eat the choy sum by itself.

All I can say was it was amazing and has already been requested again.

Mu Shu Pork 
(recipe adapted from WW Eat and Enjoy Cookbook)

Serves: 4
ProPoints per serve: 8

1 tablespoon salt reduced soy sauce
1 tablespoon shaoxing wine (Chinese rice wine)
1 teaspoon sesame oil
1 teaspoon caster sugar
1 tablespoon canola or sunflower oil
450 grams lean pork fillet, trimmed, cut into 3 cm pieces
4 green shallots, cut into 2 cm pieces plus extra for garnish
2 teaspoon finely grated fresh ginger
2 garlic cloves, crushed
150 grams fresh shitake mushrooms, thinly sliced
1/2 cup canned sliced bamboo shoots, shopped
1 tablespoon water
12 peking duck pancakes
1/4 cup hoisin sauce
1 bunch choy sum
1 bunch broccolini
2 teaspoons kecap manis

Combine soy sauce, shaoxing wine, sesame oil and sugar in a small bowl and stir until sugar has dissolved.  Set aside until required.

Heat a wok over a high heat heat.  Add half the canola or sunflower oil and heat for 30 seconds.  Stir fry pork, in batches, for 3 - 4 minutes or until lightly browned.  Transfer to a plate.

Reheat wok over high heat.  Add remaining oil and heat for 30 seconds.  Add shallots, ginger and garlic and stir fry for 1 minute.  Add mushrooms and bamboo shoorts and stir fry for 1 minute.  Return pork to wok along with soy mixture and water.  Stir fry for 1 minute or until heated through.

Meanwhile warm pancakes in microwave following packet intstructions.

Steam choy sum and broccolini until just tender.  Place on a plate and drizzle with kecap manis.

To serve spread 1 tablespoon hoisin sauce over each pancake.  Top with pork mixture and roll to enclose filling.  Sprinkle with extra shallots and serve with steamed choy sum.

(click here for a printable version of this recipe)

1 comment:

Cath said...

I love your recipes, and always look forward to your postings! This is one dish that I'm definitely going to try. I also cooked your Massaman Beef Curry recipe on the weekend for a friend and I. We absolutely loved it!! He couldn't stop eating it....and ended up having THREE helpings! :)